• In a shallow bowl, whisk eggs, lemon zest, lemon juice, and ¼ teaspoon each of cumin, coriander, granulated garlic, and kosher salt.
• In a second shallow bowl, mix panko breadcrumbs, parsley, and the remaining ¼ teaspoon each of cumin, coriander, granulated garlic, and kosher salt.
• Dip cauliflower into the egg mixture, then coat in the panko mixture. Place each coated floret on a baking sheet.
• Preheat the air fryer to 375°F.
• Spray the cauliflower florets with cooking spray. Add half of the cauliflower to the air fryer basket (or however much fits in your air fryer).
• Air-fry for 15 minutes, shaking the basket once halfway through.
• Repeat with the remaining cauliflower.
• While the cauliflower cooks, whisk together tahini paste, warm water, Greek yogurt, lemon juice, cumin, minced garlic, and kosher salt in a small bowl to make the sauce.
• Slice each pita in half.
• Fill each pita half with equal amounts of air-fried cauliflower, tahini sauce, baby arugula, grape tomatoes, and cucumber.

Pitas are best filled just before serving, but you can store the cooked cauliflower and sauce separately in airtight containers in the fridge for up to 3 days.